Titchwell Manor Hotel

There are endless treasures in store for visitors to the North Norfolk coast, from its long, sandy beaches and wide, open skies, to its charming little towns and its multitude of great places to eat, drink and stay. Titchwell Manor has proven itself to be one of the greatest of those great places: a former Victorian farmhouse overlooking the coastal marshes, turned into an intimate and stylish boutique hotel. The neat little red-brick building has been owned by Margaret and Ian Snaith for close on 15 years and, this being a real family business, it's son Eric who looks after the food side of things. And what food. Eric's highly inventive seven-course tasting menus are served in the contemporary Conservatory Restaurant: an atmospheric setting for dinner with its twinkling lights wrapped around the ceiling beams, soft background music and views over the walled garden. If you need any clarification of the menu or have any questions about the 100-bin wine list, the highly attentive and passionate staff will be eager to assist, but alternatively you could just sit back and enjoy. The pick of North Norfolk's larder, including local fish and seafood, plus flowers and herbs grown in the hotel's own garden, is showcased in dishes that are by turns complex, innovative, exciting and as pretty as a picture. Pea custard tart with a fine, crisp pastry might get things off the ground, followed by a fresh-tasting dish of Brancaster crab with a sweetcorn puree, superbly textured brown crab ice cream, and marsh vegetables. Next up could be an accurately cooked, super-fresh fillet of brill with a mini pannacotta delicately flavoured with Applewood smoked cheese and textures of fennel (a puree, fennel leaves and poached), then best-end of Norfolk lamb, tender and moist, with black olive and yoghurt to cut through the natural sweetness of the meat. Lincolnshire Poacher cheddar with cherry and beetroot pickle and water biscuits might put in an appearance before attention turns to all things sweet: first up a delightfully moist gooseberry sponge with elderflower ice cream, then a richly satisfying chocolate delice with 'raspberry variations'. Less ambitious cooking is on offer in the hotel's more casual Eating Rooms.